Turkey and Veggie Meatballs
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Turkey and Veggie Meatballs

Submitted by: Isabel De Los Rios

Prep Time: 5 Seconds

Cook Time: 45 Seconds

Servings: 4

Make these ahead of time and keep them in the freezer. Pull them out of the freezer to defrost the night before. Or defrost them in a pan with coconut oil on very low heat (takes about 15 minutes).


  • 1 lbs. turkey, ground, grass-fed or pastured, organic
  • 1/2 lrg. zucchini, fresh, organic
  • 1 lrg. carrot, fresh, organic
  • 1 egg, omega-3, cage-free, organic
  • 1/3 c. almond meal, organic
  • 1/2 tbs. parsley, dried, organic
  • 1/2 tbs. oregano, dried, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste


Preheat oven to 375ºF.

Grate the zucchini and carrot and place into a large mixing bowl.

Add in all remaining ingredients and hand-mix.

Form into meatballs, a little bigger than golf ball size.

Bake in a large glass baking dish, covered with foil, for 40-45 minutes.

*Protein count will depend on how many meatballs you consume, as well as how large the meatballs are - one ounce = one protein serving.